Welcome Chef Scott, from Second Chance Back to the BoMa Barn.

The Meal is inspired by his Homestead in Ohio. Most of the produce and meat comes from his farm.

This very special event is a private event

Menu:

1st Course – Salad

•    Beet & Arugula Salad
•    Roasted beets (red + golden for color)
•    Baby arugula + maybe a touch of spinach or spring mix
•    Toasted walnuts or hazelnuts
•    Goat cheese or feta crumbles (optional, for creaminess)
•    Dressing: White truffle–honey vinaigrette (white truffle honey + olive oil + lemon + Dijon + salt/pepper)

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2nd Course – Soup

•    Seasonal Soup (Butternut Squash or Root Vegetable Purée
•    Silky, can be made in advance
•    Garnish with a drizzle of truffle oil or crème fraîche

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Main Course – Showcasing Your Pig

•    Roast Porchetta-Style Pork (Kunekune)
•    Herb + garlic rub, roasted whole or in large pieces, sliced for platters
•    Finish with shaved black truffle or truffle jus

Side:

•    Potatoes Dauphinoise (Gratin Dauphinois)
•    Thin-sliced potatoes, cream, garlic, Gruyère/Parmesan
•    Bake in large trays → scoop family-style
•    Seasonal Roasted Vegetables (optional 2nd side for color + balance)
•    Carrots, Brussels sprouts, parsnips

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Bread

    •    Homemade Sourdough Loaves (sliced thick + served with butter)

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Dessert

•    Seasonal Fruit Cobbler or Pie (peach, apple, or berry depending on availability)
•    Served warm with whipped cream or vanilla ice cream